Shrimp and Andouille Gumbo

by Chef Bruce Mattel, The Culinary Institute of America

Epicurious
January 2009

3.5/4

reviews (36)

85%

make it again

Photo by CIA/Keith Ferris

Much of gumbo's complex richness comes from the very dark roux (a cooked mixture of flour and, in this case, oil) that thickens the soup. The longer the roux cooks, the darker and more flavorful itand the finished dishwill become. This recipe calls for cooking the roux for about 15 minutes, but for an even stronger flavor, it can be cooked for up to 30 minutes over low heat, stirring frequently to prevent burning.

Filé powder, an iconic ingredient in Cajun and Creole cooking, is made from ground sassafras leaves. It's available in the baking aisle of some supermarkets and at specialty foods stores. It should be added to each individual portion just before serving, or the gumbo will become stringy.